Friday, April 24, 2020

Pot Roast Stuffed Sweet Potatoes

I've been craving a melt-in-your-mouth roast for the past few weeks but couldn't find the cut of meat I normally like to use. So I waited and it paid off because I snagged a beautiful 3 lb. chuck roast last weekend and have been loving the leftovers.

I'm not sure what I love more - the meat or the gravy. At best it's a tie and that gravy is everything over mashed potatoes. But after several days of that, I mixed it up a little with some oven roasted sweet potatoes. They develop a wonderful caramel flavor in the oven! Just slit them open and spoon on the tender shredded beef and that oh-so-good gravy. Comfort food at it's best. Enjoy!

Yield: 8 Servings

Author: Anita Schecter

Pot Roast Stuffed Sweet Potatoes

Prep time: 30 MCook time: 5 hourTotal time: 5 H & 30 M

Recipe for tender beef pot roast, shredded and served in roasted sweet potatoes.

Ingredients:

1 Tablespoon canola oil

1 Chuck Roast, approx. 3-4 lbs.

1 Large sweet onion, peeled and quartered

3 Large Carrots, peeled and sliced

8 Cloves garlic, peeled

5 Cups low sodium beef stock

1 Cup red wine

Handful of fresh thyme sprigs

1 Teaspoon salt

1/4 Teaspoon pepper or to taste

2 Tablespoons all purpose flour

1 Tablespoon unsalted butter

8 Large sweet potatoes

1/4 Cup chopped fresh parsley

Instructions:

Pre-heat the oven to 350 degrees.

Add the oil to a large (6 quart) Dutch oven. Sear the roast on all sides, on high heat . Add the onion, carrots and garlic. Pour in the beef stock and wine. If you find you need more liquid, add more beef stock. Season with salt and pepper and add in the thyme sprigs.

Cover with the lid and cook in the oven for 5 hours.

Remove the meat from the pan and strain out the vegetables and herbs. Pour the liquid back into the pot, place on the stove top on medium heat and reduce by about a quarter in volume. Thicken with a flour and water mixture. Return the meat to the gravy and shred with two forks. You can add the carrots back into the pot, if you like.

Poke each sweet potato a few times with a fork and place on a baking sheet lined with parchment paper. Roast in a 400 degree oven for 1 hour or until tender. Slit each sweet potato open, season with salt, top with the shredded beef and sprinkle with the fresh parsley.